Preparation Time: 15 minutes | Cook Time: 10 minutes | Serves: 1 four-layer cake (about 20 slices)
Ingredients
2½ cups Snowflake Self-Raising Wheat Flour
250g butter, softened
1 cup caster sugar
2 tsp vanilla essence
3 eggs
2/3 cup milk
For royal icing:
750ml (400 g) icing sugar, sifted
5ml fresh lemon juice
2 extra-large egg whites
Green food colouring
Method
- Preheat oven to 180°C, grease and line a 24 cm round cake tin with baking paper.
- Cream butter, caster sugar and vanilla until light and fluffy.
- Add eggs and beat 1 at a time. Add half the flour and stir to combine. Add half the milk and stir to combine. Repeat with remaining flour and milk.
- Pour mixture into three prepared baking tins. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes.
- Turn out onto a wire rack to cool.
- Whisk egg whites until foamy. Gradually whisk in about half the icing sugar, a spoonful at a time.
- Whisk in lemon juice and gradually add remaining icing sugar. Whisk to soft peak stage.
- Use food colouring to dye a quarter of the icing green.
- With white icing, ice between the three layers of cake and the top. Use green icing to create green grass effect on top of the cake.
- Use modelling chocolate to create rugby ball to top the cake.
For the Cake:
For the icing:
Preparation Time: 35 minutes | Cook Time: 20 minutes | Serves: 18 servings
Ingredients
For cake:
2½ cups Snowflake Self-Raising Wheat Flour
250g butter, softened
1 cup caster sugar
2 tsp vanilla essence
3 eggs
2/3 cup milk
For royal icing:
750ml (400 g) icing sugar, sifted
5ml fresh lemon juice
2 extra-large egg whites
Green and yellow food colouring
Method
- Preheat oven to 180°C
- Cream butter, caster sugar and vanilla until light and fluffy.
- Add eggs and beat 1 at a time. Add half the flour and stir to combine. Add half the milk and stir to combine. Repeat with remaining flour and milk.
- Pour mixture into three prepared baking tins. Bake for 1 hour or until a fork inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
- Turn out onto a wire rack to cool.
- Whisk egg whites until foamy. Gradually whisk in about half the icing sugar, a spoonful at a time.
- Whisk in lemon juice and gradually add remaining icing sugar. Whisk to soft peak stage.
- Divide the icing into three batches and use food colouring to create green and gold icing.
- Ice between the three layers of cake and the top using your choice of colours.
- Use modelling chocolate or fondant to create the springbok to top the cake.
For icing:
Preparation Time: 35 minutes | Cook Time: 20 minutes | Serves: 18 servings
Ingredients
For the cookies:
200g Snowflake Cake Wheat Flour
100g unsalted butter, softened
50g castor sugar
2 tablespoons honey
1 teaspoon vanilla extract
Coloured icing (coloured with food gel or paste)
Method
- Preheat oven to 180°C
- In a mixing bowl, cream together the softened butter and castor sugar until light and fluffy. Add the honey and vanilla extract, mixing until well combined.
- Gradually add the Snowflake Cake Wheat Flour, mixing until a soft dough forms.
- Shape the dough into a ball, wrap it in cling film, and refrigerate for at least 1 hour to firm up.
- On a lightly floured surface, roll out the chilled dough to about 5mm thickness.
- Using a round and oval cookie cutters, cut out shapes from the dough and place them on a baking tray lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cooled, use a piping bag with a small round tip to decorate them by piping icing onto the tops of the cookies to resemble balls used in different sports. Get creative and add your own magic using numbers and team logos!
